The full menu
Everything we make.
137 dishes, from muqmad at breakfast to éclairs at closing. Prices in Kenyan shillings, kitchen open all day.
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Breakfast & Brunch
Somali mornings and slow brunches, served from open until the pans go cold. Muqmad and anjero at one table, avocado toast at the next.
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Grills & Steaks
Everything over open flame — prime cuts, marinated chicken and camel finished on the grill with a smoky glaze.
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Mains
The heart of the kitchen — camel and goat cooked low and slow, curries built on warm spice, and fish handled simply.
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Pastas
Made to order, sauced properly, finished with parmesan.
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Sandwiches & Wraps
Built on sourdough, ciabatta, brioche and warm tortillas — and all of it travels well.
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Golis Healthy Corner
Grain bowls, salads and hummus plates built around real protein — for anyone who wants to eat well without eating less.
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Sides
Rice, potatoes, chapati and two soups worth ordering on their own.
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Coffee & Tea
A proper espresso bar and three pour-over methods — plus camel milk, foamed like any other, and quietly better.
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Cold Drinks
Pressed, blended and shaken to order. Nothing from a carton.
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Bakery & Desserts
Croissants laminated in-house, milk cakes soaked overnight, éclairs finished the same morning.